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Spicy Roasted Vegetables & Tofu
I love this spicy vegetable dish that’s crispy from roasting the vegetables and full of flavour! Feel free to use any vegetables you like.
2
45 min
Asian Fusion
Ingredients
For the main:
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 aubergine chopped into 1 inch pieces
- 300g tofu chopped into 1 inch pieces
For the sauce:
- 3 tbsp spicy garlic sauce (found in Asian sections or use sriracha and extra garlic)
- ½ tsp garlic powder
- 2 tbsp fish sauce
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp olive oil
For the topping:
- 4 spring onions sliced
- 1 tbsp olive oil
- 1 tsp sesame oil
- 1 tbsp rice wine vinegar
Instructions
Step 1
Preheat your oven to 210°C.
Step 2
Toss the vegetables and tofu in some olive oil and salt, place in a baking dish and then roast for about 20 minutes.
Step 3
Flip vegetables then continue to roast for another 20 minutes.
Step 4
Meanwhile, mix all of the spicy sauce ingredients together in a bowl, and all of the topping ingredients in a second bowl.
Step 5
Add half of the spicy sauce to the vegetable mix and cook for another 5 minutes.
Step 6
Remove from oven, drizzle over the spicy sauce and then the topping.
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Step 12
Halal Friendly
Kosher Friendly
Recipe by
Head chef
